Try this Grilled Tuna Salad with Sun-Dried Tomato Dressing recipe, or contribute your own.
Suggest a better descriptionMake the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.) In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms. Serves 4. Gourmet July 1991
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Serving Size: 1 Serving (1818g) | ||
Recipe Makes: 1 | ||
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Calories: 2264 | ||
Calories from Fat: 725 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.5g | 107 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 46.9g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 313.6mg | 96 % | |
Sodium 545.9mg | 19 % | |
Potassium 5816.1mg | 153 % | |
Total Carbohydrate 202.2g | 59 % | |
Dietary Fiber 27.7g | 111 % | |
Sugars, other 174.5g | ||
Protein 188.9g | 270 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2264
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